Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels

Published 2018 View Full Article

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Title
Investigation of the mechanical, rheological and microstructural properties of sugar beet pectin /soy protein isolate-based emulsion-filled gels
Authors
Keywords
Mechanical property, Rheological analysis, Microstructure, Emulsion filled-gels, Emulsion concentrations, Laccase
Journal
FOOD HYDROCOLLOIDS
Volume 89, Issue -, Pages 813-820
Publisher
Elsevier BV
Online
2018-11-22
DOI
10.1016/j.foodhyd.2018.11.039

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